Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9×13-inch pan and allow to cool for 20-30 minutes. Peel, core and slice the (overlapping), on top of the sauce in the pan. Sprinkle with cinnamon. Place the slices of bread on top of the apples. Mix together the milk, eggs and vanilla. Pour over the bread. Sprinkle with a nutmeg. Cover and refrigerate. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top. Serve upside-down. Spoon the sauce in the pan over the French toast. Garnish with almonds.

3 egg yolks
� cup brown sugar
� cup half and half
� Beat egg yolks and brown sugar in top of double boiler until pale and thick.
� Place over saucepan of boiling water and whisk until thick, about 4 to 5 minutes
� Add 1/2 cup of the half and half a little at a time whisking
� Add the remaining � cup
� Cool.
This mixture can be made up to 24 hours ahead then stored in fridge

Large flake oatmeal
(3 cups boiling water +m1tsp salt
Add 1 � cups oatmeal
Cook until done)
� Cook oatmeal for 4 people (I start with boiling water to keep the flakes. For creamy oatmeal start with cold water)
� Add � of the yolk mixture
� Fill ramekins with oatmeal and top with the rest of the cream mixture
� Leave in the oven at 200 degrees to keep warm in a pan of hot water until ready � 1 do this 1 to 1 � hours ahead of serving. The top will crust over
� Sprinkle brown sugar over the mixture and broil under a hot broiler until the sugar bubbles and caramelizes